Pork

Leftover Shredded Pork Loin Ideas by Various

Leftover shredded pork loin ideas?
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I've already made pork "tacos" and DH is sick of them. So now I need to know what to do with the rest of this meat.

Thanks!!



Mom In Missouri
Pour a bottle of BBQ sauce over it and eat it on sandwiches, toasted bread or plain buns.

I serve mine with coleslaw...but it would go with anything.



Linderlou
Shepherd's pie.
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It's great with pork.





EllieFunt
I put in a can of hominy and a jar of Recaito. Which is a cilantro based seasoning sauce - you'd find it in the Mexican food aisle (in case you didn't know)

My kids love this dish. I sometimes serve it with tortillas on the side or Indian fry bread. Stew style. You can also use shredded chicken.

Chinese BBQ Pork by deardaughterofeve

To facilitate cleanup, spray the rack and pan with vegetable oil spray. The pork will release liquid and fat during the cooking process, so be careful when removing the pan from the oven. If you don't have a wire rack that fits in a rimmed baking sheet, substitute a broiler pan, although the meat may not darken as much. Pay close attention to the meat when broiling-you are looking for it to darken and caramelize, not blacken. Do not use a drawer broiler--the heat source will be too close to the meat. Instead, increase the oven temperature in step 5 to 500 degrees and cook for 8 to 12 minutes before glazing and 6 to 8 minutes once the glaze has been applied; flip meat and repeat on second side. This recipe can be made with boneless country-style ribs, but the meat will be slightly drier and less flavorful. To use ribs, reduce the uncovered cooking time in step 4 to 20 minutes and increase the broiling and glazing times in step 5 by 2 to 3 minutes per side. This dish is best served with rice and a vegetable side dish. Leftover pork makes an excellent addition to fried rice or an Asian noodle soup.


Serves 6


4 pound boneless pork butt (Boston butt) , cut into 8 strips and excess fat removed, see illustrations below (also see illustrations for removing the bone from a bone-in pork butt, if necessary)
1/2 cup sugar
1/2 cup soy sauce
6 tablespoons hoisin sauce
1/4 cup dry sherry
1/4 teaspoon ground white pepper
1 teaspoon Chinese five-spice powder
1 tablespoon toasted sesame oil
2 tablespoons grated fresh ginger (from 4- to 6-inch piece)
2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
1/4 cup ketchup
1/3 cup honey






1. Using fork, prick pork 10 to 12 times on each side. Place pork in large plastic zipper-lock bag. Combine sugar, soy, hoisin, sherry, pepper, five-spice powder, sesame oil, ginger, and garlic in medium bowl. Measure out 1/2 cup marinade and set aside. Pour remaining marinade into bag with pork. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours.

2. While meat marinates, combine ketchup and honey with reserved marinade in small saucepan. Cook glaze over medium heat until syrupy and reduced to 1 cup, 4 to 6 minutes.

3. Adjust oven rack to middle position and heat oven to 300 degrees. Line rimmed baking sheet with aluminum foil and set wire rack on sheet.

4. Remove pork from marinade, letting any excess drip off, and place on wire rack. Pour 1/4 cup water into bottom of pan. Cover pan with heavy-duty aluminum foil, crimping edges tightly to seal. Cook pork for 20 minutes. Remove foil and continue to cook until edges of pork begin to brown, 40 to 45 minutes.

5. Turn on broiler. Broil pork until evenly caramelized, 7 to 9 minutes. Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3 to 5 minutes. Using tongs, flip meat and broil until other side caramelizes, 7 to 9 minutes. Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 3 to 5 minutes. Cool for at least 10 minutes, then cut into thin strips and serve.




STEP BY STEP: Butchering Pork Butt
Pork butts are usually about 4 inches thick. If using a pork butt that is thinner than 4 inches, cut into six pieces instead of eight.


1. Cut roast in half lengthwise.
2. Turn each half on cut side and slice lengthwise into 4 equal pieces.

3. Trim excess hard, waxy fat, leaving some fat to render while cooking.


STEP BY STEP: Removing the Bone from Pork Butt
If you wind up purchasing a bone-in pork butt for Chinese Barbecued Pork, here's how to remove the bone before proceeding with the recipe.


1. Position meat with fat cap facing up and visible part of bone facing you. Insert boning knife just above bone and, with short, sweeping strokes, follow the contour of the bone to separate the meat.
2. Once meat has been separated on top side, flip pork butt over and repeat on other side until bone is completely detached and can be easily removed with your hand.

1. Prick: Using fork, prick pork 10 to 12 times on each side.
2. Marinate: Place pork and marinade in bag and refrigerate for 30 minutes.

3. Roast: Place pork on rack set in foil-covered baking sheet; add water.
4. Glaze: Turn oven to broil and brush pork with glaze.

Four Beans and Sausage by writermom

15-oz. can Great Northern beans, drained
15 1/2-oz. can black beans, rinsed and drained
16 oz. can red kidnety beans, drained
15-oz. can butter beans, drained
1 1/2 cups ketchup
1/2 cup chopped onions
1 green pepper, chopped
1 lb. smoked sausage, cooked and cut into 1/2-inch slices
1/4 cup brown sugar
2 garlic cloves, minced
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/2 tsp. Tabasco sauce.

Combine all ingredients in slow cooker, cover, and cook on low 9-10 hours, or high 4-5 hours.


Our family loves this.

Jode's Swedish Ham Balls


1# ground ham
3/4# unseasoned pork sausage
3/4# ground beef
2 c saltines (1/4 of a standard size box)
2 beaten eggs

Mix the above ingredients and shape into small balls. Place in baking dish and pour heated syrup over them.

Syrup:
1/2 c water
1 1/2 c brown sugar
1/2 c cider vinegar
1 tsp dry mustard

Bake 2 hours at 275º. Turn them occasionally and baste.

Recipe for Caronlina Style Barbeque Sauce by 1joyfulbelle

Quote:
Originally Posted by Emily
Please post recipes for pork main dishes here.
1 cup yellow mustard
1/2 cup sugar
1/4 cup brown sugar
3/4 cup vinegar
1/4 cup water
2 tablespoons chilli powder
1 teaspoon black pepper
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon soy sauce

Combine the above in a saucepan and simmer for 30 minutes. Add 2 tablespoons butter or margarine and 1 tablespoon liquid smoke and simmer for another five minutes.

*I left out the Liquid Smoke and it will do fine with or without it.

Betty

by allbyz4me

DH Rubs them

with his spice rub.......you can buy whatever at the super market. A rib rub of some sort, or season with garlic powder, onion powder, pepper seasoning salt and rub it onto the meat.........refrigerate for a couple hours.
in a cake pan add about 1/2 inch of apple juice/orange juice or grape juice to bottom
Bake stacked on top of each other,cover with foilf to seal. for 3 hrs on 350degrees
Rotate ribs from top to bottom ever 30 minutes

Sauce ( DH makes his own when he has time or uses Sweet Baby Rayswhen he doesn't)

Put BBQ sauce on a pan or large bowl and drag each rack of ribs thru sauce, then BBQ on grill or broil in oven JUST long enough to carmelize the sauce, meat should be done.

These will literally fall off the bone. Baking in that juice breaks down the proteins and makes them super tender.

Enjoy! DH gets lots of requests for his ribs..........he's making them tomorrow for the super bowl!!
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illinibaby1
Member Join Date: Jul 2007
Posts: 128

Illinibaby's Crock Pot Cranberry Porkchops's

These turned out really well! I liked the sweet and salty mix. Using leftovers for pulled BBQ pork sandwiches. Make extra so you can turn the rest into BBQ. On a side note the chops looked so pretty before I cooked them, but not so pretty when I pulled them out. They tasted great, just looked like crockpot meat KWIM? So they might look prettier if baked

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Crock pot Cranberry pork chops

6-8 Pork chops ( butterflied but any cut would do or even just the whole loin)
1 can whole berry cranberry sauce
1/2 cup apple juice
1 pkg onion soup mix


Add to crock pot and wait. I did mine on high for about 4hrs. Could do longer at lower temp. Also could do this in oven say 350 for 1+hrs or till 180*F.
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Melissa
Mama Llama's Bowtique
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